BREAKFAST: Bacon and Egg Cups

Bacon & Egg Cups

{Makes 4 bacon cups}

8 bacon rashers
4 eggs 
1 tbsp chives, finely chopped
salt & pepper

  1. Depending on the bacon you are using, you may need to chop a bit off the bacon, if there is a lot on it, then I would chop a bit off.
  2. Use two pieces of bacon per cup, place one horizontally across the muffin mould/hole, and the other one over the top to make an shape like a plus sign '+'.
  3. Crack one egg per bacon cup, add chopped chives, pepper and salt.
  4. Bake in the oven for 20 minutes at 175C.
You could also add grated cheese on top, or chopped tomatoes.
There should be no need to line your muffin tray, as the bacon provides enough fat.

My kids loved these, they would also make a great lunch for kids, or yourself!


Nicci x

View this recipe on At A Pinch's Facebook page HERE

No comments

Back to Top